They're both awsome, but I think I would keep my mini. The doser works really well, not much waste at all.I would take the money you save and get into home roasting if you are not doing that yet. It's only a matter of time, so don't resist, start home roasting! :)

The Mini E looks and sounds like a great grinder. It was one of the alternatives I was considering (I ended up with the Rocky doserless and am happy with my choice - I could not justify the extra cost of the Mini E).

At the risk of being banned from CG ;-) you might want to read this thread on another forum regarding a potential problem with the Mini E before taking the plunge: Click Here (www.toomuchcoffee.com)

Actually, after one week, I can report that my Mini-E is dialed in and VERY little adjusting is required from one morning to the next and few shots have been wasted. Also, there is practically no grounds being wasted now that the duriation of grind has been adjusted (adjustment screws). I am truly going through considerably less beans now and that was the point for me. Long term savings and a beautiful grinder on my counter. Once dialed in I am using about 8 oz. less per week from having the grinds tossed sideways from the Rocky doser, and from the large grind adjustments/shots wasted with the Rocky.

Coffee, I must have coffee,And if anyone wants to give me a treat,Ah!, just give me some coffee!

Congratulations! I hope I did not spoil your fun with the issue I referred to in my previous post. It was the first such (i.e. negative) report I have seen on the Mini E and thought you might be interested (and was not sure if you had yet taken the plunge). Anyway; good luck and Enjoy!

There's been a lot of interesting info in this thread, but one question I have that has not been addressed is whether the difference in grinders produces a difference in the cup, and if so, what is that difference? I have both a Rocky and a Mazzer mini. There is a difference in the grind, with the mini producing a more consistent texture. There are other feature differences, as have been noted. However, I remember reading in a book by Illy that the best espresso is obtained from slight differences in grind texture. Nevertheless, Illy uses a very high powered microscope to evaluate grind. Has anyone done any controlled experiments, to the extent these can be controlled, to evalute taste differences resulting from grind differences? Does espresso from a Mazzer taste different than an espresso from a Rocky? What about DRM burrs, do they change the flavor? If so, why?

That's a good question and I cannot provide scientific proof of any differences in the cup like mixroscopic observations, or any other testing. I can tell you what I see and taste.

I see less channeling with grounds from the Mazzer Mini E.

I get a thicker espresso (not just crema) a thicker liquid part that is more intense (even with the same timing)

I can make slight grind adjustments that can get me one or two seconds difference between shots. Something that was impossible with the rocky because the distance between steps on the rocky was too great for such minute ajustiment.

Coffee, I must have coffee,And if anyone wants to give me a treat,Ah!, just give me some coffee!

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